<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>'sense and Sensibility' Scones</title>
      <categories>
        <cat>Breads</cat></categories>
      <yield>12</yield></head>
    <ingredients>
      <ing>
        <amt>
          <qty>2</qty>
          <unit>cups</unit></amt>
        <item>Flour</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>teaspoon</unit></amt>
        <item>Baking powder</item></ing>
      <ing>
        <amt>
          <qty>1/4</qty>
          <unit>teaspoons</unit></amt>
        <item>Salt</item></ing>
      <ing>
        <amt>
          <qty>4</qty>
          <unit>tablespoons</unit></amt>
        <item>Butter</item></ing>
      <ing>
        <amt>
          <qty>1/2</qty>
          <unit>cups</unit></amt>
        <item>Currents</item></ing>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>About 5 tbs milk</item></ing></ingredients>
    <directions>
      <step>  Preheat oven to 400 degrees.  Grease a baking sheet. Sift flour with baking
  powder and salt.  Cut in butter until mixture resembles coarse cornmeal.
  Stir in currants and add enough milk to make a soft dough. Roll out dough
  on a floured surface to a 1/2-inch thickness. Cut out 2-inch circles with a
  biscuit cutter or glass, and place on a baking sheet. Bake for 15 minutes,
  or until well-risen and lightly browned. Serve hot, sliced crosswise, with
  butter and jam.
  
  Nutritional info per serving: 135 cal: 3g pro, 21g carb, 4g fat(29%)
  
  Source: Miami Herald 3/21/96 Monet's Table by Claire Joyes (Simon and
  Schuster)
  
  formatted 3/24/96 by Lisa Crawford
  
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
 
</step></directions></recipe></recipeml>
